DIRECTIONS:
1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
3. Prepare the salad by tossing the greens, onion, cilantro and tomato. Top salad with chicken and dress with the bean and corn mixture. Top with avocado.
Tuesday, June 19, 2012
Chicken Fiesta Salad
INGREDIENTS:
2 skinless, boneless chicken breast
halves
1 (1.27 ounce) packet dry fajita
seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and
drained 1 (11 ounce) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) package mixed salad
greens
3 green onions, chopped
1 tomato, cut into wedges
Chopped cilantro to taste
Sliced or diced avocado
DIRECTIONS:
1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
3. Prepare the salad by tossing the greens, onion, cilantro and tomato. Top salad with chicken and dress with the bean and corn mixture. Top with avocado.
DIRECTIONS:
1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
3. Prepare the salad by tossing the greens, onion, cilantro and tomato. Top salad with chicken and dress with the bean and corn mixture. Top with avocado.
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